About Olive Oil: Vegetables Cooked in Extra Virgin Olive Oil Retain More Nutrients

A study published in the Journal of Food Chemistry found that the phenols and antioxidants from extra virgin olive oil are transferred to vegetables cooked in it, thereby increasing the nutrition content of the vegetables. 

Read the full post here: https://www.aboutoliveoil.org/vegetables-cooked-in-extra-virgin-olive-oil-retain-more-nutrients

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